Calabacín rebozado (battered zucchini)
Spain on a Fork · ♥ 1K likes · 56.8K views · 7 min video
Read about zucchini and summer squash in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole zucchini
Slice the zucchini thinly to an even thickness, about a quarter inch, so it cooks evenly.
- sea salt
Put the slices in a colander over a plate, season with sea salt, mix gently and let sit about 10 minutes to draw out the water.
- 2 whole eggs
- 8 g chopped fresh parsley
- 3 cloves garlic
- sea salt
- freshly cracked black pepper
Mix the eggs, parsley, grated garlic, sea salt and black pepper in a bowl.
- ½ cup all-purpose flour
- 60 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat.
Lay the zucchini on paper towels in a single layer and pat completely dry.
Drying, flouring and dipping
Fry in a single layer, in batches, two to three minutes per side until golden all around.